We in China like to eat zongzi very much. For these people who really like to eat zongzi, it can be said that they like all kinds of stuffing, so some people think of using tofu as one of the foods for jiaozi. In fact, water tofu can be used as dumpling stuffing with many foods. For example, the common and popular matching foods are: leek tofu with raw eggs and water tofu with cabbage.

First, leeks, tofu, eggs and jiaozi.

Food: 300g amaranth, 2 pieces of tender tofu, 3 raw eggs, proper amount of oil, small amount of sugar, small amount of salt, small amount of black pepper, small amount of sesame oil, 300g of common flour, water 150g, and salt1g..

Process:

Put the dumpling wrapper into a bread machine, knead it into a smooth batter, wrap it in a film bag, and wake it for 30 minutes.

Wash amaranth, cut tender tofu into small pieces, sprinkle raw eggs with a little salt and rice wine.

Add some oil to the pot, heat the oil and pour in the raw eggs. Pretend to reserve after frying.

Fried egg base oil .. Add more if it is not enough, and fry the tofu until it is light yellow. You can use cooking oil if you have cooking oil at home. It smells good.

After the tofu is fried, put the raw eggs and chopped amaranth on the tofu, add salt, sugar, black pepper and sesame oil.

Stir well and the dumpling stuffing will be ready. Be sure to stir when wrapping, otherwise the amaranth will come out of the water if it is left for a long time.

Rub the batter into strips, cut it into small pieces, flatten it, roll it into dumpling skins with thin sides and thick middle with a rolling pin, and wrap it. ..

Can be steamed. Can cook. Can be fried.

Second, jiaozi with tofu and cabbage.

Food: wheat flour, Chinese cabbage, tofu, fresh mushrooms (or soaked dried mushrooms), lettuce, ginger, sweet potato vermicelli, cooking oil, salt, soy sauce,

five spice powder

Process:

1. Rub the noodles first. When the noodles become sticky, stir the dumpling stuffing. Jiaozi, wrap it and cook it. When the water boils, jiaozi will wrap them up.

2. Adjust the meat stuffing: wash and cut the stuffing of Chinese cabbage, sprinkle a little salt, put water in the basin and dry it later.

3. Cut the tofu into blocks, soak it in water, cool it and grind it into dried cabbage powder. Wash fresh mushrooms and lettuce and cut into powder. Soak sweet potato vermicelli and cut into fine powder. Stir all the ingredients.

4. First put the cooking oil and stir it (to avoid water coming out again), then put the salt, drop the soy sauce and sprinkle the spiced powder to taste according to my taste.

5. Pack buns and jiaozi. When the water boils, jiaozi doesn't need to stir immediately to prevent separation; After the water is boiled again, boil for 5 minutes, and it's good to see jiaozi floating over.

Third, the nutritional value of tofu

1. The molecular biological utilization value of soybean protein is comparable to that of fish, and it is the best among soybean proteins. Soybean protein powder belongs to complete protein, and its carbohydrate composition is good, which basically contains all the carbohydrates necessary for human body.

2. Soybean oil has a large proportion of fatty acids and contains no cholesterol, which is beneficial to the growth and development of human nerves, blood vessels and human brain.